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- Author: Amal Mahmmoud
- Publisher: LAP Lambert Academic Publishing
- ISBN-10: 3659104949
- ISBN-13: 9783659104947
- Format: 15.2 x 22.9 x 0.7 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Effect of Fat and Storage Period on Mozzeralla Cheese Quality (e-book) (used book) | bookbook.eu
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Description
The effect of fat content and storage period on quality of Mozzarella cheese was investigated. Four Mozzarella cheese samples were prepared from cow milk, standardized at four different fat levels for 30 days. Stored cheese was examined every 10 days for changes in the physicochemical, biochemical and organoleptic attributes. The moisture content of Mozzarella cheese decreased while the fat, protein and ash contents increased as storage progressed. The pH of Mozzarella cheese decreased while the titratable acidity (TA) increased, by level of fat and storage period.The Biochemical attributes revealed an increase in the total volatile fatty acids (TVFA), soluble nitrogen (SN), and formol ripening index (FRI). cholesterol level of cheese is increased with level of fat content as well as storage period .The Organoleplic quality of cheese revealed improvement in texture, appearance, flavour and overall quality. The best storage period was twenty days.
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- Author: Amal Mahmmoud
- Publisher: LAP Lambert Academic Publishing
- ISBN-10: 3659104949
- ISBN-13: 9783659104947
- Format: 15.2 x 22.9 x 0.7 cm, minkšti viršeliai
- Language: English English
The effect of fat content and storage period on quality of Mozzarella cheese was investigated. Four Mozzarella cheese samples were prepared from cow milk, standardized at four different fat levels for 30 days. Stored cheese was examined every 10 days for changes in the physicochemical, biochemical and organoleptic attributes. The moisture content of Mozzarella cheese decreased while the fat, protein and ash contents increased as storage progressed. The pH of Mozzarella cheese decreased while the titratable acidity (TA) increased, by level of fat and storage period.The Biochemical attributes revealed an increase in the total volatile fatty acids (TVFA), soluble nitrogen (SN), and formol ripening index (FRI). cholesterol level of cheese is increased with level of fat content as well as storage period .The Organoleplic quality of cheese revealed improvement in texture, appearance, flavour and overall quality. The best storage period was twenty days.
Reviews